These little plum rollups are good, easy to make, and take advantage of the juicy plums that are in season now. The rollups include no refined sugar, and are only slightly sweetened with a little date puree (it's simple to make. See: https://www.thenfeedthem.com/post/how-to-make-date-puree-and-why-you-should-especially-if-you-re-diabetic-or-cutting-back-on-sugar ). The real star of the rollups is, of course, the plums, which, when baked or air fried turn into amazingly sweet treats that contrast nicely with the sourdough tang. The rollups are made with white whole-wheat flour, which keeps the nutrition high and adds a nice, slightly nutty taste. Ground, toasted almonds and a bit of cinnamon add extra flavor to the easy filling. In moderation (as always!), the rollups are acceptable if you're following a diabetic diet or if you simply want to "eat healthy." The rollups make a great, not-too-sweet breakfast treat and are especially good with a cup of coffee or tea. Enjoy!
Low Sugar Sourdough Plum Rollups or Buns (Diabetic Friendly) -- Makes 12
1 cup of sourdough starter/discard
1/4 cup of canola oil
2 tablespoons of milled flax seeds
1/4 cup of milk
1 teaspoon of vanilla
1/3 cup of date puree (cover pitted dates with hot water, let them sit until cool and
mash or process the dates with the water)
3/4 cup of white whole-wheat flour
In a large bowl combine the starter/discard, oil, milled flax seeds, milk, vanilla, and date puree until well mixed. Stir in the flour until combined. Let the mixture sit, loosely covered with plastic wrap for at least an hour (I usually let my mixture sit for 3-4 hours, and it's fine). When you're ready, stir the mixture well and add to it:
3/4 cup of white whole-wheat flour
1 teaspoon of salt
Stir, then knead in the flour and salt, then knead the dough for 3-5 minutes, adding about 1/4 up of additional white whole-wheat flour as you knead to prevent the dough from being too sticky to knead. Flour the counter and roll or pat the dough out into a circle or rectangle about 1/3-1/2 inch thick and cut the dough into 12 triangles. Spread the filling (below) evenly on top of the dough and place a couple of plum slices on top of the filling on the wide end of each triangle. Starting with the wide end, where the plum slices are, roll up the triangle to enclose most of the plum slices (some will be visible, and that's fine).
Air Fryer: Cut small pieces of baking parchment to fit your air fryer basket and place a few plum rollups on each piece of parchment, leaving a couple of inches between the rollups. Spritz the rollups with oil or non-stick cooking spray and let them rise until they increase in volume by about one-third (it usually takes a hour or two). Air fry the rollups at 320 degrees for 12-15 minutes or until golden brown and just firm to the touch. Let the rollups cool on their parchment for a few minutes before removing them.
Oven: Line a baking sheet with baking parchment and place the rollups on the parchment, leaving a couple of inches of space between the rollups. Spritz the rollups with oil or non-stick cooking spray and let them rise until they increase in volume by about one-third (it usually takes a hour or two). Preheat the oven to 350 degrees and bake the rollups for about 20 minutes or until golden brown an just firm to the touch. Let the rollups cool on their parchment for a few minutes before removing them.
Filling
2 tablespoons of melted butter
1/4 cup of date puree
1/4 cup of ground, toasted almonds
1 teaspoon of cinnamon
1 tablespoon of oat flour (just grind oats in a food processor)
3 large, firm plums cut into 24 slices (I use purple plums, but use what you have)
In a small bowl mix the butter, date puree, almonds, cinnamon, and oat flour and spread it on the rolled out dough triangles. Place a couple of plum slices on the wide end of the rectangle (as indicated above) and roll up the dough to mostly enclose the plum slices (a sort of rough crescent shape).
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